What Does Food Look Like when Sustainability is the Main Ingredient?

"Urban farming happens on the roof, where a hyperlocal circular system with Kajodlingen ferments kitchen waste using the Japanese bokashi method to create soil for herbs, leaves and flowers that fuel a seasonal Swedish‑Japanese menu; expect city‑grown wasabi leaf and regional seafood like local lobsters, diver‑picked oysters, demand‑grown mussels, sustainably farmed raw shrimp and ASC‑certified mackerel, plus a daily Today’s Harvest plate that might feature sorrel, wasabi, shiso, marigold, chives, chiles, cabbage leaves and flowers." - Marisel Salazar